Dark Chocolate Pistachio Butter Cookies (Print Version)
Crispy, buttery gluten-free cookies packed with dark chocolate and roasted pistachios. Ready in 32 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups (200 g) almond flour
02 - 1/2 cup (60 g) gluten-free oat flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup (115 g) unsalted butter, softened
06 - 1/2 cup (100 g) light brown sugar, packed
07 - 1/4 cup (50 g) granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup (90 g) shelled roasted pistachios, roughly chopped
11 - 3/4 cup (120 g) dark chocolate (60–70% cocoa), coarsely chopped or chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the almond flour, oat flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter with light brown sugar and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms.
06 - Gently fold the chopped pistachios and dark chocolate into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with your fingers or the back of a spoon.
08 - Bake for 10–12 minutes, rotating the sheets halfway through, until the edges are golden and the centers are just set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies have this incredible buttery crunch without a speck of regular flour, and your gluten free friends will genuinely not believe you.
- The pistachio and dark chocolate combo tastes expensive, like something from a fancy pastry case, but the whole batch costs less than a coffee shop treat.
02 -
- Gluten free baked goods continue to set as they cool, so pulling them from the oven when the centers still look soft is the single most important thing you will do.
- Certified gluten free oat flour is essential, because regular oat flour can be cross contaminated with wheat and that defeats the entire purpose.
03 -
- Chop your chocolate by hand rather than using chips, because the irregular shards create those gorgeous melty puddles that make people think you are a professional.
- Do not overmix once you add the flour, because gluten free dough can become dense and heavy when handled too aggressively.